By Eileen Latimore
Colombian Cheese Buns
4 steps
Prep:30minCook:25min
Don’t use full-fat cottage cheese; it will cause the buns to spread far too much. Be sure to select the small-curd, low-fat variety with either one or two percent milkfat.
Store extra buns in an airtight container at room temperature for up to two days; reheat in a 400°F oven for about five minutes before serving.
Updated at: Thu, 17 Aug 2023 11:33:45 GMT
Nutrition balance score
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Ingredients
4 servings
16LOW-FAT SMALL-CURD COTTAGE CHEESE
1egg
large
240 GRAMSTAPIOCA STARCH
137 GRAMSBREAD FLOUR
37 GRAMSWHITE MASAREPA
OR YELLOW
39 GRAMSWHITE SUGAR
2 teaspoonsbaking powder
¾ teaspoontable salt
8 OUNCESQUESO OAXACA CHEESE
SHREDDED
8 OUNCESCOTIJA CHEESE
CRUMBLED
Instructions
Step 1
Heat the oven to 375°F with a rack in the middle position. Mist 2 rimmed baking sheets with cooking spray. In a small bowl, whisk together the cottage cheese and egg. In a stand mixer, combine the tapioca starch, bread flour, masarepa, sugar, baking powder and salt; mix with the paddle attachment on low until well combined, about 10 seconds.
Step 2
Add the cottage cheese mixture, Oaxacan cheese and cotija; mix on low, scraping the bowl and pushing the dough off the attachment as needed, until the dough is curdy and evenly moistened, about 4 minutes. If the dough tries to climb out of the bowl, stop the mixer, push it back down and continue mixing.
Step 3
Divide the dough into 18 portions (about 80 grams or ¼ cup each), placing them on an unfloured counter. Roll each portion between your hands, forming it into a smooth ball. Arrange 9 dough balls, evenly spaced, on each baking sheet, then lightly press with your hand to slightly flatten.
Step 4
One baking sheet at a time, bake until golden brown, 25 to 27 minutes. Cool on the baking sheet on a wire rack for about 5 minutes. Transfer directly to the rack and serve barely warm or at room temperature.
